Africa's Finest Jollof Seasoning 100 g (Pack of 6)

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Palm oil is not readily accessible so you're not likely to find it in most mainstream grocery stores. If you don't have access then use olive oil or vegetable oil.

Made this recipe a few days ago and it was so flavorful and delicious. One reviewer wrote that she used 2C rice and 4C liquid, I did the same. I mistakenly simmered uncovered for more than 12 min., my sauce reduce a lot and I think I ended up with a little more than 4C. The sauce came out thinner than Kitchen Butterfly’s but I didn’t mind. Mix all the spices in the first section of ingredients together in one bowl. If you double or triple the amount, then keep the rest in an airtight container in a cool place. The main ingredient in jollof rice is, of course, rice. I used long-grain parboiled rice for this recipe, but you can also use basmati. I have a recipe for that here – (basmati Jollof with beef). I prefer to use long grain rice to make jollof rice. Either basmati or jasmine are good options. Do I Need To Soak My Rice?Tropical Sun's Bay Leaves have been carefully selected to provide an aromatic flavour to a variety of dishes Jollof has lots of flavor, so much that I've tried to replicate it as a seasoning which I've used to make beer steamed shrimp as well as Southern fried catfish. Beats and Eats (music pairing for jollof rice) Uncle Ben’s’ used to be synonymous with Long-grain rice in the eighties and early nineties (?) because it was readily available in Nigeria–I remember hearing My mum and aunties talk about ‘Uncle Ben’s’ like it was the holy grail of rice. Parboiled Long-grain Rice

Concentrated tomato paste re-enforces the tomatoey flavour of the Smoky Party-Style Jollof Rice. It helps to elevate the smokey flavour when added to the fried onions and letting it brown together with some herbs spices. Finishing touches Drinks: An ice-cold malt drink is the go to choice of refreshment for many Nigerians. It is also one of the most served non-alcoholic beverage at Nigerian drinks. However, any ice cold drink goes well with a plate of steaming hot jollof. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Even though they say the jollof wars are essentially a friendly rivalry, I'm not touching this one. I'm going all Switzerland here. What kind of rice works best for Jollof?Once the rice is cooked there are a few finishing touches that most Nigerian cooks, caterers or chefs would do. Such as melting a few cubes of butter into the rice to enhance the moisture. This is an optional step that adds a little oomph but however, it is not necessary especially if you’re just not keen on the additional calories. Furthermore, some slices of raw tomatoes and onions can be tossed into the rice as a garnish. Also, an optional step and not everyone likes the taste of raw onions or tomatoes in a cooked meal. Serving Options We like to use red onion to get the best colour and extra sweetness. If using a large onion remember to only use half for the vegetable puree and save the other half for frying. You could also remove the white pith (the bit that attaches the seeds to the chilli) to help reduce spice levels if you are not a spicy food lover, as this is the spiciest part! Red Onion